Ingredients

Tips and Suggestions

This dish is perfect on its own, but works with crusty bread and crisp green side salad.

This recipe was created under the encina trees in Salamanca, in the oak woodlands where Antonys supplier Simon Martin allows his Iberico pigs to roam freely in over 15 kilometres and naturally graze on acorns.

Watch the video to see Antony create the salad from scratch.

Method

1. Place a non-stick sauté pan onto the stove over medium heat and when hot, add the almonds to toast them. Cook for about 1 minute on each side until they begin to brown. Once lightly browned remove from the pan and set aside.

2. Drizzle the olive oil into the pan, once hot add in the chorizo, quickly spread it over the surface of the pan so that each slice is in contact with direct heat, cook for 1 minute allowing it to take on a nice browned colour and begin to crisp.

3. Now add in the padron peppers, mixing through the chorizo to turn everything over in the pan, again make some space for everything to cook evenly. Continue to cook on the medium heat for another 2-3 minutes until the padron peppers soften and the skin blisters and bubbles up.

4. Add the toasted almonds back into the pan, stir through, add a pinch of flaked sea salt and freshly ground black pepper, reduce the heat and give it one final stir. Remove from the heat and plate up, piling everything onto the plate as evenly as you can!

5. Grab the lemon and grate some fresh zest all over the dish, add a final pinch of flaked sea salt and enjoy.